Boerewors nachos

Tasty, filling, cheesy, crunchy, colourful!
recipe, nachos, south african
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Recipe from: 5 October 2015
Preparation time: 15 min
Cooking time: 20 min


  • 8
    tortillas (or a large packet of Nacho chips)
  • 1
    grated mature cheddar cheese
  • 400
    of your favourite boerewors
  • 2
    ripe avocados
  • handful
    fresh coriander
  • half a red onion, finely chopped
  • handful
    baby tomatoes, diced
  • 1
    fresh chilli, chopped (optional)
  • juice of 1 lime
  • seasoning to taste
  • SALSA:
  • 1
    baby tomatoes
  • 1
    red pepper
  • 1
    fresh chilli (optional)
  • 1
    red wine vinegar
  • pinch of sugar
  • seasoning to taste
  • sour cream or crème fraiche to serve
  • sliced pickled jalapeno to serve
Servings: Change Serving



If using the tortillas, preheat oven to 180 degrees C.

Cut each tortillas into 8ths, place in a single layer on a baking sheet and bake for 15 minutes until golden and crispy.

Cook the boerewors your preferred method. Once cooked, slice into bite sized pieces and keep warm, while the boerewors cooks make the guacamole by mashing the avocados roughly with a fork.

Add the coriander, onion, tomatoes and chilli and mix. Add the lime juice, season to taste and mix well.

Make the salsa by chopping the tomatoes, pepper and chilli and mix with the red wine vinegar and sugar
Season to taste

To assemble:
Arrange the tortilla or nacho chips in an oven proof dish, sprinkle with the cheese and place under the grill until the cheese has melted and starts to bubble.

Top the tortillas with the boerewors, guacamole, salsa and a scoop or two sour cream or crème fraiche.

Serve with the pickled jalapeno.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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Read more on: recipe  |  south african  |  nachos


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